Saturday, December 21, 2013

Tapenade



1 cup black olives, kalamata
2 cloves garlic, minced
1/2 cup pine nuts
1 tablespoon fresh basil,  washed and chopped
1/4 cup Parmesan cheese
1/4 olive oil

Place olives in a food processor and process for a few seconds until they form a rough paste with some chunks of olives here and there. Add pine nuts to olives and process for a few more seconds making olives and nuts into a paste.  Transfer to a bowl and mix in remaining ingredients. You should have a thick paste glistening with oil.  Serve with heavy breads, crackers, or pita bread.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 17, 2013

Mashed Potato Waffles




This is a fantastic, easy, delicious way to serve potatoes! 
A great side dish for any meal


2 cups mashed potatoes or  grated hash browns
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/4 cup half and half
1/4 teaspoon pepper
1/4 teaspoon salt
1 garlic clove minced
2 tablespoons finely chopped green onion
1 cup grated cheese

Heat waffle iron. In a medium mixing bowl add mashed potatoes, flour, baking powder, baking soda, eggs, 1/2 &1/2, pepper, salt and garlic.  Mix together until well blended. Fold in green onions and cheese.Drop  1/3 cup of mashed potato mixture on hot waffle iron into each section.

Lower the lid and bake until crisp and golden brown.  Top with cheese and sprinkle with green onions. Serve 2 sections per person.   Serves 6-8.



















Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, December 12, 2013

Spinach Artichoke Dip

















Ingredients:
2 8-ounce packages of cream cheese, softened
1/2 cup miracle whip
1 10-ounce package frozen chopped spinach-thawed, drained, and squeezed dry
1 14-ounce can artichoke hearts, drained, and chopped
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons lemon juice

Directions:
Preheat oven to 375 degrees. Lightly grease a 7 x 11 inch baking dish. In a medium bowl, mix the cream cheese and miracle whip until smooth. Mix in the spinach, artichoke hearts, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 10, 2013

Molasses Ginger Cookies





















Ingredients:
2 1/3 cups of all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon group allspice
3/4 cup vegetable shortening
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 1/3 cup molasses

sugar for rolling


Directions:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening with the sugar until light and fluffy, about 5 minutes. Add in the egg and beat well. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. With the mixer on low, add in the flour mixture and ginger and mix until just combined. Use your rubber spatula to fold in any bits of flour on the sides and bottom of the bowl.

Chill the dough in the refrigerator until firm enough to handle, about 2 hours.

Line a cookie sheet with parchment paper (bake one batch at a time). Preheat the oven to 350 degrees. Place some sugar in a small bowl.

Shape the dough into 1 1/2-inch balls and roll in the sugar to coat. Place on the prepared pan, spacing 2 inches apart. Bake until the cookies are crackly and the centers are almost set, 9 to 11 minutes. Allow the cookies to cool in the pan for 3 minutes before transferring to a wire rack to cool completely.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 27, 2013

Pumpkin (or Squash) Pie

From Gwenn's Breakfast and Beyond Cookbook
(I  use cooked Butternut squash)

Ingredients:
Pie shell
2 cups cooked or canned pumpkin or squash*
1 1/2 cups undiluted evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 slightly beaten eggs
Whipped Cream
2 tablespoons bourbon (optional)

Directions:
Line a pie pan with pie dough forming a shell. Preheat oven to 425 degrees. Mix pumpkin, milk, sugars, salt, cinnamon, ginger, pumpkin pie spice, cloves, and egg until well blended. Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer until an inserted knife comes out clean. Serve with whipped cream flavored with bourbon.

*To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 degrees oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, November 7, 2013

Pumpkin French Toast with Cinnamon Streusel Topping

Ingredients:
1 loaf sourdough bread cut into 3/4-inch cubes
2 1/2 cups half and half, or egg nog
12 large eggs
1 1/2 cup canned or fresh pumpkin puree
1 tsp vanilla extract
1/4 cup packed light brown sugar
2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
Maple syrup for serving

Ingredients for Streusel topping:
1/2 cup all-purpose flour
1/4 cup cold butter (preferably salted), diced into cubes
2 tbsp granulated sugar
2 tbsp packed light-brown sugar
1/2 tsp ground cinnamon

Instructions:
Butter sides and bottom of a 9x13 pan and set aside. Place bread cubes in a large mixing bowl.

In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice egg nog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined. Pour mixture over bread cubes and very gently toss until covered. Let sit 2-3 minutes and then toss again, making sure all bread cubes get covered in some egg mixture. Place entire mixture in prepared 9x13 inch pan, cover, and refrigerate overnight.

In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon. Cut butter into small chunks and use fingers to crumble mixture together. Cover, and place crumb topping in fridge overnight.

In the morning, take french toast pan out and set at room temperature while you preheat the oven to 350 degrees. Uncover the pan and sprinkle crumb topping evenly over the top. Bake for 45-55 minutes, until puffed and golden all over. Remove and let cool for 10 minutes or so and then cut into squares and serve.

Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 6, 2013

Turkey Glaze for Thanksgiving


The best recipe for Thanksgiving turkey is a Cranberry-pure maple syrup glaze. There a numerous recipes on how to roast turkey but the difference that completes the bird is the glaze. The Cranberry-maple glaze add just enough tart and sweet to be mouth watering. Prepare the glaze the day before or at least 2 hours before basting the turkey with this luscious glaze.


Cranberry-Maple Glaze

1 package(12oz) fresh Cranberries, chopped in a food processor
1 cup pure maple syrup
1 cup apple juice
1/4 cup brown sugar

Place ingredients in sauce pan, simmer over medium heat for 30 minutes to reduce and thicken. After the Turkey is done roasting baste on the Cranberry - Maple Glaze


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, September 28, 2013

Cheesy Hash Browns

2 pounds frozen hash browns
1/2 cup ( 1 stick) melted butter
2 cups sour cream
2 cups grated cheese
1/2 teaspoon black pepper
1 teaspoon sea salt
3/4 cup chopped sweet onion

 Frozen hash brown must be thawed. Preheat oven to 375 degrees. In a large mixing bowl mix together melted butter, sour cream, cheese, pepper, salt, and chopped onion. Drain any moisture from hash browns and fold into sour cream mixture. Spread hash browns into a 13 x 9 baking dish. Bake for 45 minutes to 1 hour until brown and crisp on top and along the edges. Cut into appropriate sizes and serve. 



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, August 6, 2013

Lemon Poppy Seed Muffins



1 cup butter
1 cup sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup lemon juice
4 stiffly beaten egg whites
2 tablespoons pappy seeds
2 teaspoons grated lemon peel

Cream together butter and sugar in a large bowl until smooth. Add egg yolks and beat until light. In a separate bowl, sift flour, baking powder, and salt together. Add dry ingredients alternately with lemon juice to the butter mixture.  Stir after each addition but do not over mix. Fold in stiffly beaten egg whites, poppy seeds and lemon peel. Spoon batter into prepared muffin tins and bake at 375 degrees for 20 - 25 minutes.

Page 38 of the "Breakfast and Beyond " Cookbook
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, July 20, 2013

Cream Cheese Coffee Cake with Crumble Topping


Preheat oven to 350 degrees. Spray a 13 x 9 cake pan with non-stick cooking spray.

For the Filling:
2 - 8 ounce packages of cream cheese, softened
1/2 cup  white sugar
1/2 teaspoon vanilla
1 large egg

In a medium bowl mix together with an electric mixer the cream cheese, sugar, egg, and vanilla on medium-low speed until creamy. Set aside.

For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream

In a large bowl cream together butter and sugar. Add eggs one at a time. Add vanilla. Slowly pour in flour mixture alternating with sour cream until all is combined.
Spread half of the batter into the prepared cake pan . Spread the cream cheese filling evenly on top of the batter.  Top with the remaining cake batter and smooth with a spatula. 

For the crumble topping:
1/4 cup white sugar
1/4 cup all-purpose flour
3 tablespoons butter, chilled and cubed

Add sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly. Sprinkle the topping on the top layer of the cake batter.

Bake for 40 - 45 minutes until a tooth pick inserted in the center comes out clean. Cool on a rack.
Serves 16 - 20

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, July 6, 2013

Best Waffle recipe: Wonderful Waffles


These waffles take some time because they have a cream filling and they are baked in the oven for 20 minutes.  But they are fantastic! If you are a waffle lover and love fruit and waffles this is a recipe for you.  You can actually make the pastry cream and the waffles a day ahead then assembly the morning you plan to serve them because they do bake in the oven.

WAFFLES:

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
1 teaspoon pure vanilla
1 3/4 cups milk
1/2 stick butter, melted
 Preheat waffle iron. Sift flour, baking powder, sugar and salt into a large bowl. Beat eggs in a small bowl until fluffy. Make a well in the flour; pour milk, eggs, vanilla and butter into the well; mix just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown Cook all the waffles. Preheat oven to 350 degrees. Prepare the cream.

CREAM:

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoon pure vanilla
2 cups blueberries
4 cups strawberries
In a saucepan combine sugar, flour, salt and milk over medium heat. Cook stirring until mixture thickens, about 5 minutes. In a small bowl beat egg yolks slighly and ad slowly to milk mixture. stirring constantly, cook until thickened.  Remove form heat and add vanilla and stir. Chill until ready to use. Can be made the night before.


ASSEMBLE:

Spray a jelly roll pan with non- stick cooking spray. place a layer of waffles along the bottom of the pan; using 1/2 of the cream spread a layer of the cream on the waffles. Layer on top of the cream 1/2 of the strawberries and blueberries. Top with another waffle, spread the rest of the cream on the waffles. Top with the remaining strawberries and blueberries. Bake 20 minutes at 350 degrees. Top with whipped cream if desired.  Serves 8.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, May 28, 2013

Granola




12 cups old fashion oats
2 cups almonds, coarsely chopped
1/2 cup vegetable oil
3/4 cup honey
1 tablespoon pure vanilla
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1 cup shredded coconut
2 teaspoon cinnamon




Position racks in the upper and lower 2/3 of the oven and heat the oven to 325 degrees. Spray two rimmed baking sheet pan with non-stick cooking spray. In a large bowl, mix the oats, almonds, vegetable oil, honey, vanilla, almond extract, salt, coconut, and cinnamon. Mix together to spread honey and oil evenly over oats. Use your hands if necessary.  Divide the mixture between the two pans and spread in and even layer. Bake 20 minutes, stir, and switch the position of the pans. Bake until the oats are golden and brown and the nuts are just toasted. Let cool completely on the pan. The oats crisp up as they cool. When completely cool store in plastic container. Add raisins if desired.

This recipe can be found on page 12 of the "Breakfast and Beyond Cookbook"


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, May 23, 2013

The Best Oatmeal Cookies (Gwenn's recipe)





1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tablespoon pure vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
3 cups of oats
3/4 cup walnuts
1 cup raisins

Preheat oven to 350 degrees. Cream shortening and sugars together, add eggs and vanilla and beat well. Sift together flour, salt, baking soda, and spices. Add to shortening mixture and mix well. Add oats, walnuts and raisins; fold in to incorporate. Spoon out on to cookie sheet.
Bake for 10 -12 minutes; remove to wire rack. Cool.  Makes 2 dozen.

This recipe can be found in the Breakfast and Beyond Cookbook on page 187.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, May 14, 2013

Carmelized Bacon



1 pound thick sliced bacon
1/2 cup brown sugar
1/2  teaspoon cayenne pepper
1 tablespoon Dijon mustard
1 tablespoon water

Preheat oven to 375^. Combine  sugar, pepper, mustard and water and make a paste. Take a large baking sheet and spray with non-stick cooking spray. Place sliced bacon on the cooking sheet and baste each slice with sugar mixture. Bake for 30 - 40 minutes to your preferred crispness.  


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, May 13, 2013

Ricotta Stuffed French Toast with Caramelized Bananas




2- loaves of Sourdough bread, cut into 1 1/2inch thick slices
1 - 16 ounce container of Ricotta Cheese
1/4 cup of white sugar
Whipped Cream
12 eggs
2 cups 1/2 & 1/2
1 cup of milk
2 Tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
fresh bananas
1/2 butter





Preheat oven to 350^.  Slice the fresh sourdough bread into 1 1/2inch slices and then slice in half without splitting it all the way in order to make a pocket for the ricotta stuffing. 14 pieces.  In a bowl mix together ricotta cheese, sugar and some whipped cream, to thin the mixture then set aside. 

In another bowl combine egg, half and half, cinnamon, maple syrup, and vanilla. Beat well and pour into a shallow bowl for dipping the bread.  Gently open  the split slice of bread and spoon about 2 tablespoons of ricotta cheese mixture into pocket and spread evenly. Place stuffed bread into batter mixture and allow to sit for a couple minutes to soak and then turn over on the other side and soak. 
Spray 2 - 13 x 9 pans with non- stick cooking spray place soaked break into the pans. Bake 40 minutes; slices with rise and brown.

About 10 minutes before the french toast is finished baking slice bananas and toss in cinnamon and sugar.  Figure about 6 slices of banana per slice of bread. Caramelize the bananas in 2 pans or 2 different batches. Just before serving melt 1/4 cup of butter; when butter is melted and hot pour in bananas that are coated with cinnamon and sugar. Toss as they cook and caramelize. Butter will brown and thicken; pour over plated french toast. Garnish with whipped cream.      


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, May 10, 2013

Avenue Hotel Bed and Breakfast Orange Juice



 1 - 16 ounce can frozen orange juice concentrate
1 banana
3/4 cup mango


 Make orange juice to package direction in a blender. Pour half of the juice into a pitcher, leaving half of the juice in the blender. Add mango and banana.  Blend a minute or so to completely blend in banana. Pour into the pitcher with the remaining juice, stir, chill and serve.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, April 22, 2013

Peppers for Breakfast






















Peppers for Breakfast is a delicious and colorful dish to serve for any breakfast or brunch.  It is a favorite at the Avenue Hotel Bed and Breakfast served with sausage or ham.

 Ingredients:
-4 yellow bell peppers
-1 cup froze country style hash browns, thawed
-1/2 (16-ounces) package bacon, cooked and crumbled
1/2 onion,  diced and sauteed
1/2 teaspoon thyme
-3 large eggs
-3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
-3/4 cup whole milk
-1/2 cup biscuit mix
-1/4 cup sour cream
-2 tablespoons chopped green onion
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper


Directions:
Preheat oven to 350 degrees F.
Removes the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in a 8 x 8" glass baking dish. Dice onion and saute; add the thyme and stir for one minute. Add to potatoes.  Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.  Bake for 40 minutes add cheese to the top to melt and lightly brown. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Removed from the oven, garnish with cheese and serve immediately.

Makes 4 servings.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, March 31, 2013

Eggs Benedict Strata



6 English Muffins
3 tablespoons sweet mustard
6 slices ham (10 oz.)
6 slices of Swiss cheese
8 eggs
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, finely chopped
1/4 teaspoon pepper
1/4 cup butter, melted
2 teaspoons fresh lemon juice
3 tablespoons  water
1 tomato, sliced into 6 pieces



Spray a 13 x 9  inch glass baking dish with non-stick cooking spray. Slice English muffins in half horizontally. Separate 3 eggs, reserving yolks in a small bowl; cover and refrigerate for sauce. In a large bowl whisk egg whites with remaining eggs, milk, salt and pepper. Submerse one half of the English muffin in egg mixture allowing it to absorb some of the mixture. Place in the 13x9 pan continue until 6 bottoms are complete. Spread muffins lightly with mustard, top with ham. Slice each piece of cheese in half diagonally; place 1 triangle over each piece of ham. Reserve the remaining cheese  for the tops of the muffins during baking. The 6 tops of the English muffins are soaked in the egg mixture and placed on the top of the muffins in the pan. Pour any remaining egg mixture over the muffins; cover and refrigerate for at least 4 hours and for up to 12 hours. In the morning take muffins from the refrigerator a half hour before baking. Turn the muffins over before baking letting the bottom side that sat in egg mixture now be on the top. Preheat the oven to 375^.  Bake for 35 - 45- minutes or until golden brown. About 10 minutes before muffins are done baking place slice of tomato and a slice of remaining cheese on the top of each English muffin.  Meanwhile, melt butter, then in a small heavy metal saucepan whisk egg yolks,  pepper, lemon juice and water.  Over medium heat, cook a the egg mixture to a thick paste.  Remove from heat and SLOWLY add the melted butter, whisking briskly to emulsify. Serve warm over Eggs Benedict Strata sprinkle with chopped green onion.  Serves 6. 




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, March 26, 2013

World's Best Chocolate Chip Cookie

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon pure vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 toasted almonds
12 ounce bag semisweet chocolate chips

Preheat oven to 375. In a shallow pan toast almonds; cool and chop. Mix butter, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is stiff and and may seem as though it is too dry to combine but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on a cookie sheet a few inches apart. Bake 8 - 10 minutes until edges are just beginning to turn brown. Remove from cookie sheet and cool on rack. This is a great high altitude recipe!! 
Almonds can be omitted.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 15, 2013

The Best Lemon Bars

The Best Lemon Bars

Ingredients:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced

Directions:
Preheat oven to 350 degrees. In a medium bowl, blend together softened butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9 x 13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining  1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut unto uniform 2 inch squares and arrange in a checker board fashion. 

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, February 23, 2013

It's National Banana Bread Day!!!

It's National Banana Bread Day! Here's our Banana Peanut Butter Bread for our "Breakfast and Beyond" Cookbook to celebrate!!!

 Ingredients:
-2 cups unsifted flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup butter
-1 cup sugar
-2 large eggs
-1 cup bananas
-1/2 cup crunchy peanut butter

Directions: Grease a 9 x 5 x 3 inch loaf pan. Thoroughly stir together dry ingredients. Cream butter and sugar. Beat eggs until thickened and lemon colored; add to butter mixture and blend. Mash bananas with a fork, blend in peanut butter. Stir in flour mixture in about 4 additions, alternately with banana mixture until just smooth each time. Bake at 350 degrees for 50 to 70 minutes. Let stand on wire rack for 10 minutes, loosen edges, and turn out on rack, turn right side up. Cool completely.

Bon appetite!
Innkeeper
Avenue Hotel Bed and Breakfast

Tuesday, February 12, 2013

Carrot Cake Waffles

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons butter
1/3 crushed pineapple
1 teaspoon pure vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots

Maple Nut Cream Cheese Spread
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Bloom the spices.**  Heat 4 tablespoons butter in skillet over medium heat until melted. Continue to cook, swirling pan constantly, until butter is brown and has a faint nutty aroma, 2-4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds; remove from heat and allow to cool about 30 minutes.

Sift together flour, salt, sugar baking soda.

Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well with non-stick cooking spray and preheat it. Stir the wet ingredients into the dry.

Beat the egg white in a separate clean bowl with a electric mixer until they hold peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with schmear of Maple Cream Cheese spread ( which will get lovely and melty) or keep waffles warm for a few minutes in the oven then schmear with cream cheese between the waffles. Pour maple syrup over the top and top with a dollop of whipped cream. Serve. Makes 6-8

Recipe adapted from Willow Bird Baking



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, January 26, 2013

Lemon Craisins Muffins


 Part of our breakfast at the Avenue Hotel B&B is a fresh baked good. First I start our coffee, then my next job is to start muffins, or coffee cake, or scones, or cinnamon rolls just depends. Muffins are a favorite. I have over 2 dozen different recipes in my Breakfast and Beyond Cookbook that I use and this is one of them.




2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 vegetable oil
1 lemon zest
1 cup Craisins
1/3 sliced almonds, toasted
















 In a large bowl, combine the dry ingredients. In another bowl beat eggs, milk, oil and zest together. Stir in dry ingredients just until moistened. Fold in Craisins and almonds; reserve just a few for the tops of the muffins. Fill muffin cups 2/3 full sprinkle topping on. Bake at 375^ for 18 -20 minutes or until toothpick comes out clean. Cool 5 minutes before removing from the pan. Makes 12.

Topping:
3 tablespoons sugar
2 tablespoon all-purpose flour
1 tablespoon butter, melted
2 tablespoons toasted almonds
Combine all four ingredients in a small bowl. Incorporate well.

This morning when I was making this muffin I thought a topping would be nice and jazz it up a bit. So the topping is from my Orange Sour Cream Muffin, minus the poppy seed, add almonds. I thought it added a nice texture to the look of the muffin and a sweet crunchy top.






Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, January 18, 2013

Carrot-Pineapple Muffins

Ingredients:
-2 cups flour
-1/2 tablespoon baking powder
-1/2 cup white sugar
-1 teaspoon salt
-1/2 teaspoon baking soda
-1 teaspoon nutmeg
-1 cup grated carrot
-8 ounces crushed pineapple, drained
-3/4 cup coconut
-2 eggs, beaten
-3/4 cup oil
-1/4 cup buttermilk
-1 teaspoon vanilla

Directions:
Combine all dry ingredients, then stir in all liquids until blended. Bake in greased or sprayed muffin tins at 350 degrees about 20 minutes. Don't use paper liners. Serves 14.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, January 10, 2013

Truffle Mac N' Cheese Bites


Getting ready for the game on Sunday..here is just one of the great recipes from the Avenue Hotel Bed and Breakfast cookbook "Breakfast and Beyond".  Our Manitou Springs bed and breakfast inn features a full fabulous breakfast every morning for guests to enjoy however I also  cook lots of other things too!  Some other great appetizer to try are Jalapeno Popper Dip,  Spinach Balls with Mustard Sauce or Tapenade. Well on with the Mac N Cheese...

1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil, (from the Olive Tap)
1/2 teaspoon salt
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 shredded sharp cheddar cheese
1 1/2 shredded mozzarella cheese
1 1/2 cups Parmesan cheese
1/2 to 1 teaspoon truffle oil or Kalamata oil

Preheat oven to 350^. Spray a mini muffin tins with nonstick cooking spray. Combine bread crumbs, olive oil and salt. Cook the macaroni for 8-9 minutes. Drain and place in pan. Stir in the butter and egg until macaroni is well coated. Reserve 1/2 cup of sharp cheddar cheese. Stir in remaining cheeses with milk and truffle oil. Spoon into the prepared muffin tins. Sprinkle with reserved cheese and bread crumbs. Bake 30 minutes. Let cool for 5 minutes before removing.

 Order cookbook www.avenuehotelbandb.com scroll to the red box.





 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast